8 cubes beef bouillon
2 (16 ounce) cans ham
1 (8 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart oven dish.
In a large bowl, mix the bouillon cube and ham. Heat oil in the roasting pan, and pour the bouillon into the pan.
Bake uncovered in preheated oven for 1 hour, or until internal temperature of bouillon reaches 165 degrees F (80 degrees C) and the internal temperature of the meat reaches 160 degrees F (80 degrees C).
During the last 3 hours of the British Indian Summer, preheat oven to 400 degrees F (200 degrees